• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Guardian Chef
  • About
  • Recipes
  • Italian Food Tradition
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Italian Tradition
  • Subscribe
×
Home » Ingredients » Poultry

Chicken And Peppers Recipe Italian

Published: Jan 15, 2022 · Modified: Jul 30, 2023. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
Italian chicken and pepper
Chicken and peppers pin
I could call this recipe chicken alla cacciatora but since I am adding and changing ingredients I will call it Italian chicken with peppers. #yourguardianchef #chickenfoodrecipes #italianrecipes

This chicken and peppers recipe is a classic Italian "Pollo e Peperoni", a Summer version of chicken cacciatore where red bell peppers are used instead of tomato sauce. Bone-in chicken breasts and/or thighs are slowly cooked in a white wine sauce, a simple, one-pot, healthy dinner made with only five ingredients.

Chicken with peppers in the pan
Jump to:
  • Other ingredients
  • Making Italian chicken and peppers
  • 📋 Italian Chicken with Peppers

This is an Italian dish that is simple enough to make for a weeknight dinner but also so delicate and refined that is perfect for entertaining.

It is very easy to make, it can be made ahead of time and warmed up before serving.

The bell peppers and the white wine add a smooth sweet flavor that combines well with the delicate chicken meat.

For more Italian chicken recipes, you can check chicken with Marsala, breaded chicken breast, chicken nuggets with basil and parmesan, and barbecue chicken breast.

Chicken with peppers served with black rice

Why bone-in chicken

This chicken with peppers casserole calls for a whole chicken cut into four pieces.

I have seen recipes using deboned skinless chicken, but you will be missing a lot of flavors and creamy texture if you do not use the bones.

It would be like making chicken stock just with chicken meat. The bones add flavor to the sauce, the cartilage adds creaminess and the skin keeps the meat moist.

My favorite piece is the chicken thigh, as it is juicier than the breast.

Although, a whole chicken works fine for my family, as my husband likes breasts.

However, if I had to choose, I would make this Italian chicken with peppers using only bone-in chicken thighs.

whole chicken cut into 8 pieces

Other ingredients

This recipe uses a lot of bell peppers. It is a great recipe when you have many peppers to use.

  • Red bell peppers: I like to use red peppers as I like the color and their taste. You can use a combination of red, green, and yellow peppers for a more colorful option.
  • Red onion: I find red onions sweeter than regular ones, but you can substitute it with a regular onion.
  • White wine: use a dry white wine or Marsala. This is a key ingredient to the recipe, do not skip this ingredient. Skip it only if you are serving it to children. Although the alcohol evaporates while cooking.
  • Herbs: to add flavor, I use thyme, but you can also use basil or parsley instead.
  • Salt, black pepper, and olive oil for seasoning: you do not need extra virgin olive oil. Regular olive oil is ok.
Summer peppers at the market

Making Italian chicken and peppers

Cut the chicken into eight parts
  1. Cut the chicken into eight parts and separate the wings from the breast.
Clean and slice the onion and the celery
  1. Clean and slice the onion and the celery

Hint: cut each breast into two pieces so they are the same size as the thighs and need the same cooking time

Stir-fry with olive oil
  1. Stir-fry with olive oil
Brown the chicken
  1. Add the chicken and stir until browned evenly
Pouring Marsala in the chicken
  1. Pour ½ cup of Marsala or white wine and let it evaporate for a few minutes
Adding bell peppers
  1. Add the peppers cut into long strips and season with salt and pepper.
  1. Cover and cook for 40 minutes. Add some parsley or basil for decoration.
chicken with peppers in the pot decorated with parsley

How to serve it

You can prepare this chicken for a family meal, or for a dinner party as long as your guests are sitting at the table.

You need a knife and fork to remove the flesh from the bone. I wouldn't serve it at a buffet.

It is a very easy recipe to make, and you can make it the day before and just warm it up before serving it.

As a side dish, you may be tempted to serve it with pasta.

NEVER, if you want to eat it the Italian way. Italians never eat chicken with pasta as pasta is traditionally identified as not refined enough to serve with chicken.

To find out more about Italian culture, sign up for my newsletter.

You can serve fried polenta, Chantarelle mushrooms and potatoes or pilaf rice, something that will soak those juices full of flavor.

For a healthy dinner, I serve it with black rice.

chicken with peppers served with black rice

If you are making this Italian chicken with peppers, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

Italian Chicken with Peppers

📋 Italian Chicken with Peppers

This Italian chicken and peppers recipe is a version of the chicken alla cacciatora where red peppers are used instead of tomato sauce and marsala instead of red wine. This version is sweeter and less acidic.
Prep Time 10 minutes minutes
Cook Time 5 minutes minutes
⏲️Total Time 15 minutes minutes
Servings: 4
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

  • 1 free range chicken
  • 2 red peppers
  • 1 onion
  • 1 stalk of celery
  • 3 sprig thyme
  • 3 tablespoon olive oil
  • ½ cup Marsala wine or white wine
  • salt & pepper
Prevent your screen from going dark

Equipment

  • Casserole Dutch Oven
  • Cutting board set
Looking for kitchen gadget gifts?
Check out Amzon Shop USA!
Check out Amazon Shop UK!

Instructions

  • Cut the chicken into 6 parts and separate the wings from the breast.
    1 free range chicken
  • Clean and slice the onion and the celery 
    1 onion, 1 stalk of celery
  • Stir-fry with olive oil
    3 tablespoon olive oil
  • Add the chicken and stir until brown evenly
  • Add the peppers cut into long strips and season with salt and pepper.
    salt & pepper, 2 red peppers
  • Pour ½ cup of Marsala or white wine and let it evaporate for few minutes
    ½ cup Marsala wine
  • Add the thyme
    3 sprig thyme
  • Cover and cook for 40 minutes.
  • Stir occasionally
  • Add some parsley or basil for decoration and serve

Video

Liked this video?Check out My YouTube Channel!

Notes

This recipe calls for a whole chicken cut into pieces. Don't substitute with deboned chicken breast because the bones add flavour to the sauce.
My favourite piece is chicken thigh as it is juicier than the breast. That works fine for my family as my husband like breasts.
However, if I had to choose I would make this Italian chicken with pepper using only chicken thighs.

Nutrition

Calories: 581kcal | Carbohydrates: 10g | Protein: 36g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 147mg | Potassium: 579mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2175IU | Vitamin C: 81.3mg | Calcium: 35mg | Iron: 2.2mg
GET NEW RECIPES SENT TO YOUR INBOXCheck out Your Guardian Chef!

More Poultry

  • savory chicken crepes
    Savory Chicken Crepes Using Leftovers
  • Foie gras
    Homemade Foie Gras Terrine
  • Double Crust Chicken Pot Pie With Mushrooms
  • Italian Chicken Nuggets Parmesan
    Italian Chicken Nuggets Parmesan
subscribe widget

Reader Interactions

Comments

  1. Brian Jones

    February 17, 2018 at 9:31 am

    5 stars
    I love dishes like this so simple and so many great flavours... I've been on the hunt for marsala wine here for years and have always come up empty 🙁

    Reply
    • Laura

      February 18, 2018 at 5:02 am

      Oh, I had the same problem when living in Norway and any wine was so expensive there. I love cooking with alcohol.

      Reply
  2. Patty @pattysaveurs.com

    February 17, 2018 at 12:22 pm

    5 stars
    That Italian chicken looks scrumptious Laura, when I have guests I like to make recipes that don't keep me away from my guests for too long so this dish would be perfect. I love to use Marsala in my sauces for a different flavor!

    Reply
    • Laura

      February 18, 2018 at 4:58 am

      yes, that is exactly what I like on this recipes. You can make it ahead of time

      Reply
  3. Amanda Wren-Grimwood

    February 17, 2018 at 12:44 pm

    5 stars
    I love chicken thighs too and use them regularly over breast so I'll be trying this dish out. Love the peppers and celery - delicious!

    Reply
    • Laura

      February 18, 2018 at 4:57 am

      Amanda, we are both chicken thighs fan

      Reply
  4. Beth

    February 22, 2018 at 5:27 pm

    5 stars
    This chicken looks so easy and delicious! And colorful! We love red peppers! I'm definitely giving this a try!

    Reply
    • Laura

      February 23, 2018 at 9:26 am

      With the peppers from your garden, you will make this dish superb

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Laura Giunta Tobin

Hi, I’m Laura. Welcome to my Blog! Here is where you’ll find an authentic Italian perspective on Italian cooking. Won’t you join me?

More →

Popular posts

  • Italian gelato recipe vanilla, chocolate and pistachio balls in a serving bowl
    Italian Gelato Recipe (Vanilla, Chocolate and Pistachio)
  • Balsamic fig glaze
    Balsamic Fig Glaze Recipe
  • 10 Vegetarian Pizza Toppings
    10 Vegetarian Pizza Toppings Full Of Veggies
  • Fried polenta sprinkled with Parmesan
    Italian Crispy Fried Polenta Cakes

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Cookie Policy
  • Terms & Conditions
  • Acceptable use policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • About
  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Your Guardian Chef